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Coconut Walnut Baklava

Coconut Walnut Baklava

This coconut walnut baklava features shredded coconut, toasted walnuts, and orange honey syrup. This sweet and crunchy treat is perfect for holiday gatherings. 
Yield: 9x13-inch
Prep Time: 45 mins
Cook Time: 50 mins
Total Time: 1 hr 35 mins
Course: Dessert
Cuisine: Mediterranean
Keyword: baklava, honey, phyllo dough, orange honey syrup
Servings: 20
Author: Maryanne Cabrera


  • 16 oz package store-bought phyllo dough (filo) , thawed
  • 14 oz walnuts
  • 6 oz unsweetened shredded coconut
  • 2 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • 1 ½ cup unsalted butter , melted

Orange Honey Syrup:

  • 1 cup granulated sugar
  • ¾ cup honey*
  • ¾ cup water
  • 2-inch orange peel


  • Preheat oven to 350°F. Spread walnuts in an even layer in a baking tray. Bake for 8-10 minutes until fragrant and golden in color. Cool to room temperature.
  • Place cooled walnuts in a food processor fitted with blade attachment. Add cinnamon and salt. Pulse 10-15 times until walnuts are coarsely ground. Toss with coconut. Set aside. Meanwhile, make honey syrup.
  • Orange Honey Syrup: In a heavy bottomed sauce pot, combine sugar, honey, water, and orange peel. Bring to a boil. Cook for 3-5 minutes until sugar has dissolved. Remove from heat and allow to cool.
  • Cut and trim phyllo dough to fit baking dish (or casserole dish). Keep phyllo dough covered with damp kitchen towel during assembly process.
  • Grease baking dish with melted butter. Add a sheet of phyllo dough. Brush dough with melted butter. Repeat this until you have used 7 sheets of phyllo.
  • Spread 1 cup of nut filling over phyllo dough. Add a sheet of phyllo and brush with melted butter. Repeat this until you have used 5 sheets of phyllo. Spread another cup of nut filling. Repeat adding 5 layers of phyllo. 
  • Repeat adding 1 cup of nut filling followed with 5 layers of phyllo until you run out of nut filling. Use 7 sheets of phyllo the final top layer of dough.
  • Use a sharp knife to cut the baklava into diamond pattern or square shapes. Bake for 50-55 minutes in preheated oven until baklava is golden brown. Immediately pour honey orange syrup over baklava. You should hear a sizzling sound. 
  • Allow baklava to sit out uncovered at room temperature. 


  • I used orange blossom honey because it is slightly less sweet.  
  • I used Bob's Red Mill Unsweetened Shredded Coconut (medium shredded coconut).
  • Baklava can be stored at room temperature loosely covered with wax paper for a week.
  • For longer storage, keep covered in the fridge for longer storage. However, baklava will lose its crisp and soften.